American
Chestnut Stuffing for Turkey
From Kirmess cook book, 1907
Serves 6
Presented as published in 1907. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Kirmess cook book (1907), page 73. The excerpt below is the record exactly as published.
CHESTNUT STUFFING FOR TURKEY. Boil one quart of the large French or Italian chest- nuts, shell and peel them. Mash smooth and rub into them two tablespoonfuls of butter, and salt and white pepper to taste
Cook this with the app: pantry check, scaling, and the assistant.